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Prep Time: 10 Minutes Cook Time: 37 Minutes |
Ready In: 47 Minutes Servings: 4 |
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This dish has a nice tang to it with the blend of the jelly, berries and vinegars. I sometimes add a tbsp of dijon mustard. Beautiful presentation Ingredients:
1/3 cup red currant jelly |
1 tablespoon balsamic vinegar |
1 tablespoon red wine vinegar |
salt & pepper |
4 skinless chicken breast halves, bone in (you can use boneless but adjust your baking time they will cook quicker) |
1/2 cup blackberry, fresh or frozen |
Directions:
1. Whisk, over low heat, the red current jelly, vinegars and salt& pepper.
2. Simmer 5 minutes (you can do this ahead of time and put it in a jar in the fridge).
3. Heat oven to 375F degrees line a baking dish with foil.
4. Brush chicken all over with the sauce, place in a baking dish and bake for 20-30 minutes (depending on the size and if boneless or bone in).
5. When chicken is done heat the remaining sauce and stir in the blackberries cook about 2 minutes.
6. Place chicken on a platter and pour the sauce over, serve.
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